Beef Free Garlic-Herb Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

4.7

(16)

This briny, herb-packed spread is the kind of thing you make once and then find yourself putting on absolutely everything. Buttery Castelvetrano olives bring a mild, almost fruity sweetness that balances the deeper, saltier punch of Kalamata, and together they create a tapenade with real depth and character. Fresh rosemary, thyme, parsley, and a bright hit of lemon zest keep the whole thing tasting vibrant and alive rather than heavy or one-note. A splash of apple cider vinegar ties it all together with just enough acidity to make each bite pop. The food processor does the heavy lifting, but you're aiming for a rough, textured consistency — not a smooth paste — so it still has something to sink your teeth into. Torn fresh basil stirred in at the end is optional but genuinely worth it if you have a few leaves on hand. Serve it spread over crusty bread, spooned alongside roasted vegetables, or dolloped onto a cheese board for an effortlessly impressive appetizer.

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Ingredients

8 servings

1 cup pitted castelvetrano olives
½ cup pitted kalamata olives
2 cloves garlic, roughly chopped
3 tbsp extra-virgin olive oil
1 tsp apple cider vinegar
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
1 tsp fresh lemon zest
¼ tsp fine sea salt, or to taste
1 tbsp fresh basil leaves, torn (optional)

Instructions

1
Combine the Castelvetrano olives, Kalamata olives, garlic, parsley, thyme, rosemary, and lemon zest in the bowl of a food processor. Pulse 8–10 times, until the mixture is coarsely chopped and no whole olives remain.
2
Add the olive oil and apple cider vinegar, then pulse 4–6 more times until the tapenade reaches a rough, spreadable consistency — it should still have visible texture, not be a smooth paste.

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